Brussels Sprout And Butternut Squash Lasagna Vegetarian Recipe

This autumn vegetarian lasagna is filled with ricotta and mozzarella cheeses, roasted butternut squash, and Brussels sprouts!

It’s a unique take on lasagna that would be perfect for a vegetarian Thanksgiving or Christmas dinner.

INGREDIENTS

-  Brussels sprouts -  Diced butternut squash -  Butter -  Shallot -  Fresh sage leaves -  Egg -  Ricotta cheese -  Parmesan cheese -  Freshly grated nutmeg

INSTRUCTIONS

Preheat oven to 400 degrees F. Place Brussels sprouts and butternut squash on a large rimed baking sheet. Drizzle with extra virgin olive oil and toss to coat.

1:

Melt butter in a saute pan over medium heat. Cook shallots and sage until tender. Add to Brussels sprouts and squash, tossing to combine.

2:

In a medium bowl, stir together egg, ricotta, Parmesan, and nutmeg.

3:

Spread a thin layer of pesto over bottom of a 11 x 7 inch baking dish. Cover with one layer of noodles. Spoon half the vegetable mixture over pasta.

4:

For more recipes, visit Yummy Mummy Kitchen!

More

BEET SALAD

LIGHTER VEGETABLE POT PIE

APPLE CRUMBLE PIE

recipes